Potato, spinach, bell pepper frittata – Recipe

Recipe: Potato, spinach, bell pepper frittata

I have more than one recipe for frittatas. I love to cook them. They’re good for breakfast, brunch, lunch or evening meals. Leftovers are even good as snacks. You can make them large, to feed a bunch of people, or small enough for two. They’re easy to prepare, and easy to serve. And, if you choose your ingredients carefully, they are also PD-friendly.

Potato, bell pepper, and spinach frittata

But best of all, a frittata recipe is very versatile. It welcomes both freshly-cooked and leftover foods. Have some mushrooms left over from last night’s dinner? Or broccoli? Or rice or quinoa? Onions? Ham or bacon? Your frittata will welcome it, and thank you.

If you chop the ingredients finely, the frittata is easy to chew. It can also be gluten-free, dairy-free (leave out any cheese), or vegetarian (leave out any meat). It can’t be vegan, because of the eggs. But it’s very flexible. I’ve added a bit of turmeric, for it’s PD-friendly properties; and the pepper boosts turmeric absorption.

PD-Friendly

In this recipe, I’ve added bell peppers for their vitamin C, onion for quercetin, turmeric and black pepper (see above), and spinach for magnesium, iron, and fiber. Eggs have very fine protein, important for maintaining muscle mass. Altogether, a PD-friendly meal.

So – got any leftover veggies lurking in the fridge? A frittata is calling them!